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Dessert

Chocolate Chip Cheesecake I

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Chocolate Chip Cheesecake I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups graham cracker crumbs
  • ⅓ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss ⅓ of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Watch the recipe video here:

"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"Chocolate Chip Cheesecake: https://trib.al/86eOlUV

Posted by Allrecipes on Sunday, December 16, 2018

Dessert

Christmas Cookie Cheesecake

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Christmas Cookie Cheesecake
Sugar cookie meets cheesecake in this brilliant holiday mash-up: a creamy vanilla cheesecake gets the royal icing treatment — no cookie platter required.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 16.5-ounce tube store-bought sugar cookie dough
  • Four 8-ounce packages cream cheese, at room temperature
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 tablespoons vanilla extract
  • 4 large eggs, at room temperature
  • Red and green sprinkles, for decorating
  • One 1-pound box confectioners' sugar (about 4 cups)
  • 2 tablespoons meringue powder
  • Red and green gel food coloring
Instructions
Special equipment: two pastry bags fitted with small round tips
  1. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Press the cookie dough into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help spread it out and make it even). Bake until the cookie is set and golden brown, 12 to 15 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. Reduce the oven temperature to 325 degrees F.
  2. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack). Pour the batter into the springform pan. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  3. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  4. Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife. Pat the Jimmie sprinkles into the sides of the cheesecake making sure not to cover the crust or get any on top.
  5. Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary.
  6. Transfer about ½ cup of the royal icing to a pastry bag fitted with a small round tip. Thin the remaining icing with 1 teaspoon of water at a time until it is the consistency of syrup (you know you have reached the right consistency if you drizzle a bit of the icing and it sinks back into the icing within 8 to 10 seconds). Transfer 1 cup of the thinned icing in another pastry bag fitted with a small round tip. Divide the remaining batter between two small bowl and color one red and one green with the red and green gel food coloring.
  7. Use the thick white icing to pipe a large scalloped circle around the cake leaving a ¾-inch border. Use the thinned white icing to fill the center of the scalloped circle. Use an offset spatula to spread the icing out so that it is smooth. Decorate with the colored icing while the white icing is still set. Chill the cake until the icing is set, at least 1 hour.

Watch the recipe video here:

Recipe of the Day: Christmas Cookie Cheesecake ??? Save the recipe: https://foodtv.com/2UyMEwc

Posted by Food Network on Saturday, December 15, 2018

Dessert

Reese’s™ Peanut Butter Pie

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Reese’s™ Peanut Butter Pie
I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe out to three of my friends.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2½ cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • ¼ cup sugar
  • 6 packages (1.5 oz each) Reese's™ Peanut Butter Cups™, chopped (about 1½ cups)
  • ½ cup plus 1 tablespoon hot fudge
Instructions
  1. Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
  3. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
  4. In small microwavable bowl, microwave ½ cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
  5. Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining ½ cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Watch the recipe video here:

"I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe…

Posted by Pillsbury on Saturday, December 15, 2018

Dessert

The Best Fudgy Brownies

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The Best Fudgy Brownies
Do you know what it feels like to fall in love? Just watch this... ♥️
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz good-quality chocolate, semi-sweet (225 g)
  • ¾ cup butter, melted (170 g)
  • 1 ¼ cups sugar (250 g)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour (95 g)
  • ¼ cup cocoa powder (30 g)
  • 1 teaspoon salt
Instructions
  1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  4. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  5. Slice, then serve with a nice cold glass of milk!
  6. Enjoy!

Watch the recipe video here:

Do you know what it feels like to fall in love? Just watch this… ♥️FULL RECIPE: https://tasty.co/recipe/the-best-fudgy-brownies

Posted by Tasty on Tuesday, December 11, 2018

Dessert

Kahk Eid Cookies

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Kahk Eid Cookies
Watch as Amro bakes his mom's Egyptian Kahk cookies in our LG Electronics USA ProBake Convection® Oven. They're a taste of home in every bite! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all purpose flour (375 g)
  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon instant yeast
  • 1 pinch kosher salt
  • 1 cup ghee, room temperature (220 g)
  • ⅓ cup warm water (80 mL)
PISTACHIO HONEY FILLING
  • 1 tablespoon ghee, or butter
  • 1 tablespoon all purpose flour
  • 1 teaspoon sesame seed
  • ¼ cup honey (85 g)
  • ½ cup pistachio, coarsely ground (50 g)
  • powdered sugar, for dusting
Instructions
  1. In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
  2. Cover the bowl with plastic wrap and let the dough rest for 1 hour.
  3. Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
  4. Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
  5. Remove the pot from the heat, add the pistachios, and mix well to incorporate.
  6. Let the filling cool for 10 minutes, then form into 24 small balls.
  7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  8. Once the dough has rested, roll into 24 balls.
  9. Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
  10. Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
  11. Bake the cookies for 18–20 minutes or until the bottoms are golden brown.
  12. Let the cookies cool on a wire rack.
  13. When ready to serve, dust the cookies with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Watch as Amro bakes his mom's Egyptian Kahk cookies in our LG Electronics USA ProBake Convection® Oven. They're a taste of home in every bite! ?Full Recipe: https://tasty.co/recipe/kahk-eid-cookies

Posted by Tasty on Tuesday, December 11, 2018

Dessert

Coffee Cream-Filled Donut Cake

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Coffee Cream-Filled Donut Cake
If you're craving sugar and caffeine, you might as well go all out with this amped-up donut cake. Because, like Diesel, sometimes you just gotta go with the flaw.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Coffee Filling
  • 16 ounces (2 packages) cream cheese, softened
  • ½ cup sugar
  • 3 tablespoon espresso powder
Cake
  • 2 large eggs
  • 1 cup milk
  • ⅔ cup butter melted
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
Glaze
  • 1¼ cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • 2 tablespoons milk or water
  • ½ teaspoon vanilla extract
  • Pink food coloring (optional)
  • Candy sprinkles (optional)
Instructions
  1. Preheat oven to 350°F.
  2. Combine cream cheese, sugar, and espresso powder using a hand mixer. Mix until well combined (smooth). Set aside.
  3. Using a hand mixer, combine eggs, milk, and melted butter in a bowl. In a separate bowl, whisk flour, sugar, baking powder, salt, and nutmeg. Slowly mix into wet ingredients.
  4. Spray a bundt pan well with non-stick spray. Pour ¼ batter into the bottom. Using a piping bag (or spoon), carefully pipe cream cheese mixture over the batter. Cover cream cheese mixture with remaining batter.
  5. Bake for 40–50 minutes or until toothpick comes out clean. Invert and cool completely.
  6. Mix confectioners’ sugar, corn syrup, butter, milk (or water), and vanilla. Add a few drops of food coloring (optional). Combine until well blended and smooth. Pour over cooled cake and top with a few sprinkles.

Watch the recipe video here:

Coffee Cream-Filled Donut Cake

Coffee Cream-Filled Donut CakeIf you're craving sugar and caffeine, you might as well go all out with this amped-up donut cake. Because, like Diesel, sometimes you just gotta go with the flaw.http://www.diesel.com/tasty

Posted by Tasty on Thursday, February 1, 2018

Dessert

Candy Cane Heart Pops

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Candy Cane Heart Pops
These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 mini candy canes
  • 8 ounces white chocolate chips or white candy melts
  • Holiday-themed sprinkles or crushed candy canes, for decorating
Instructions
Special equipment: Baker's twine, 12 cardboard lollipop sticks and a piping bag or resealable plastic bag
  1. Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
  2. With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
  3. Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
  4. Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
Ornament Variation:
  1. Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

Watch the recipe video here:

Food Network's Most-Popular Sweet Holiday Recipes

OUR MOST-POPULAR HOLIDAY DESSERTS OF ALL TIME! Plus save our holiday TV lineup for later! #BiggestHolidayEverHoliday #GingerbreadShowdown > Sundays at 9|8c#HolidayBakingChampionship > Mondays at 9|8c#ChristmasCookieChallenge > Mondays at 10|9c

Posted by Food Network on Saturday, December 8, 2018

Dessert

Banana Bread Waffles with Bananas Foster Sauce

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Banana Bread Waffles with Bananas Foster Sauce
That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for the pan and waffle iron
  • 5 tablespoons unsalted butter
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cinnamon
  • 3 overripe bananas
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg, beaten
  • Bananas Foster Sauce:
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • ¾ cup light brown muscovado sugar
  • ¼ cup dark rum
  • ¼ cup heavy cream
  • 2 large ripe bananas, peeled and sliced into ½-inch pieces on the bias
Instructions
For the banana bread:
  1. Put a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
  2. Put the butter in a small saucepan over medium heat and cook until the butter turns a deep golden brown. Remove and let cool slightly.
  3. Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, and then whisk in the granulated and brown sugars, egg and cooled brown butter. Add the flour mixture and whisk until just combined; don't over-mix.
  4. Scrape the batter into the prepared pan and bake on the lower rack of the oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight.
For the bananas Foster sauce:
  1. Melt the butter in a skillet over high heat. Stir in the muscovado sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles.
For the waffles:
  1. Heat a waffle iron according to the manufacturer's instructions. Spray with nonstick spray. Slice the banana bread about 1 inch thick, lay the slices on the waffles grates (you may be able to fit just 3 in comfortably), close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute. Repeat with the remaining banana bread slices. Serve with some of the bananas Foster sauce spooned over the top.

Watch the recipe video here:

Banana Bread Waffles with Bananas Foster Sauce

That time Bobby Flay turned banana bread into WAFFLES with Bananas Foster Sauce ???

Posted by Food Network on Friday, April 20, 2018

Dessert

Lemon Meringue Pie

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Lemon Meringue Pie
Three little words we love to hear: Lemon. Meringue. Pie. ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust and Lemon Curd Filling:
  • One 9-inch frozen pie crust
  • 1 tablespoon plus ½ teaspoon powdered unflavored gelatin
  • Zest of 3 lemons plus ¾ cup plus 2½ tablespoons fresh lemon juice
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 large eggs
  • 2 sticks (1 cup) unsalted butter, at room temperature
Meringue:
  • 2½ cups granulated sugar
  • 4 large egg whites
  • 1 teaspoon cream of tartar
Instructions
Special equipment: a kitchen blowtorch, optional
For the crust and lemon curd filling:
  1. Bake the crust according to the package instructions. Let cool.
  2. Add ¼ cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling.
  3. In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated.
  4. Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour.
For the meringue:
  1. Mix the sugar and ½ cup water in a pot and heat to 248 degrees F.
  2. In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form.
  3. Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.

Watch the recipe video here:

How to Make Lemon Meringue Pie

Three little words we love to hear: Lemon. Meringue. Pie. ??#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, March 10, 2018

Dessert

Easter Basket Pie

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Easter Basket Pie
Can't stop smiling at the ?? faces in this Easter Basket Pie!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups sliced peeled sweet cooking apples (1/4-inch slices), such as Gala, Honeycrisp and Braeburn
  • 1¼ cups sliced fresh strawberries
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 3 to 4 tablespoons cornstarch
  • All-purpose flour, for dusting
  • 2 batches Pie Dough, recipe follows (see Cook's Note)
  • Pink, black and assorted jewel tone or pastel gel or liquid food coloring, for coloring the dough
  • Assorted colored sanding sugar, for decorating
Pie Dough (you will need 2 batches):
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • ½ teaspoon fine salt
  • 1½ sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes
  • ¼ cup very cold or frozen vegetable shortening, cut into 1-inch cubes
  • 6 to 8 tablespoons ice cold water
Instructions
Special equipment: a 9-inch pie plate; an 18-inch ruler; a 3-inch bunny head cutter; a 3-inch egg cutter; a ¾-inch round cutter; a 1-inch diamond cutter; a ½-inch and 1-inch flower cutter; a small craft paintbrush
  1. Combine the apples, strawberries, sugar, lemon juice and cornstarch in a large bowl and gently toss together until combined. Set aside.
  2. Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of Pie Dough into a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to a 9-inch pie plate. Unroll the pastry over the plate. (Alternatively, fold the pastry in half and then again in quarters, transfer to the pie plate and unfold.) Gently fit the pastry into the plate and up the sides. Tuck the edges under the side of the pie plate and trim.
  3. Transfer the apple/strawberry mixture to the lined pie plate and evenly distribute. Place the filled pie plate in the fridge while you complete the next step.
  4. For the woven basket: Roll out a ball of dough to a 14-by-10-inch rectangle. Use a ruler and a sharp knife to cut fifteen 14-by-1/2-inch-long strips of dough. Braid three of the pastry strips together. Your finished braid will be approximately 10 inches long. Repeat this process with the other strips until you have five braids.
  5. Remove the pie from the fridge. Use your ruler to measure 3½ inches up from the bottom of the pie plate and mark the edge of the pie. Dampen around the edges of the bottom half of the pie with water to ensure that the pastry will adhere. Gently transfer one braid to the pie to cover your mark. Add the other four braids one at a time, moving down the pie and slightly overlapping the rows, until all five braids are in place. Use your knife to trim any excess braid to 1 inch beyond the edge of the pie. Tuck the excess pastry under the rim of the pie plate.
For the basket handle:
  1. Using leftover dough from your braid rollout, roll out four pieces of dough to approximately 12 inches in length and ½ inch in diameter. Twist two pieces of the dough together to make a rope. Repeat this process for the other two pieces of dough. Dampen the edge of the top half of the pie with water and attach one rope to each side of the pie. The ropes should meet at the top center of the pie. Curl the bottom of each rope decoratively around the basket edge.
To create the Easter eggs:
  1. Roll out another ball of dough to a 14-by-10-inch rectangle. Cut five egg shapes with a 3-inch egg cutter. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). Paint each egg a different color (pastel or jewel tones work best). To add sparkle to your eggs, after painting and while the dough is still slightly damp, sprinkle each egg with a coordinating colored sanding sugar. Set aside to dry.
To create the Easter bunnies and bow:
  1. Cut three bunny heads with a 3-inch bunny head cutter from the same batch of dough. Use a ¾-inch round cutter to cut six circles. Use a 1-inch diamond cutter to cut six diamonds. Use a ruler and sharp knife to cut one strip of pastry, 16 inches by ½ inch. Cut an inverted v-shape into both ends of the strip. Cut another strip of pastry, 1 inch by ½ inch.
  2. Using small pieces of dough, roll nine balls of dough for the eyes and noses. Use pink food coloring to paint the six diamonds, three of the small round balls and the two strips of pastry. Use black food coloring to paint the remaining six small round balls.
To assemble the bunny:
  1. Dampen the back of the diamond shapes with water and place them in the center of the bunny ears. Dampen the circles and place two circles along the cheek line of each bunny's face. Dampen the space above the cheeks of each bunny and place the eyes and nose. Use your knife to score three lines on each cheek to create the whiskers.
To assemble the bow:
  1. Lay the longer strip of pastry in front of you horizontally. Mark the center of the pastry with a knife. Fold the left side of the strip in and down over the center. Fold in the right side so it criss-crosses over the left side. Pinch the pastry at the spot where the two pieces overlap in the center. Dampen the small strip of pastry and lay it over the area that you have pinched. Press gently to adhere.
To create the flowers:
  1. Use ½-inch and 1-inch flower cookie cutters to cut flower shapes for the front and handle of the basket. Paint the flowers in colors of your choice.
To assemble:
  1. Dampen the backs of the flowers and gently adhere them to the basket handle and front. Dampen the back of the bow and gentle adhere it to the front of the basket.
  2. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Place the Easter eggs and bunnies on a baking sheet lined with parchment paper.
  3. Bake for approximately 10 minutes, or until the faces of the bunnies are slightly browned. Allow them to cool. Raise the oven temperature to 425 degrees F.
  4. Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 60 to 70 minutes. Let cool for at least 2 hours.
  5. Use a spoon to gently depress the filling under the top edge of the basket. Slide the eggs partially under the top edge of the basket and arrange. Place the bunnies decoratively above the eggs.
Pie Dough (you will need 2 batches):
For the pie dough:
  1. Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixtures resembles small pebbles with a few larger pieces.
  2. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
  3. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into two balls, wrap each tightly in plastic wrap and chill for 1 hour.
Cook’s Note
This recipe requires a double batch of pie dough. If you have a large food processor, you can double the supplied recipe. Otherwise, it is best to make two separate batches. There will be 1 leftover ball of dough, which can be frozen for up to 3 months.

Watch the recipe video here:

Easter Basket Pie

Can't stop smiling at the ?? faces in this Easter Basket Pie!Beautiful job Batterednbaked!

Posted by Food Network on Tuesday, March 27, 2018